Eggplant/Aubergine Season

Eggplants are members of the Nightshade family. Other members include
potatoes, tomatoes and peppers. Despite the fact the culinary world
treats eggplants like a vegetable, in biology, an eggplant is a
fruit. Varieties include, but are not limited to: Japanese/Asian,
Italian/Baby, White Beauty, Black Beauty, Burpee Hybrid and Early
Beauty. Depending on these varieties, their colors range from white
to a deep purple, they range in size from 2 to 12 inches (5-30 cm)
and they can be oblong to round in shape.

History / Geography:
Eggplants are native to China and India. They are believed to have
been introduced to the Europeans by the Arabs.

Varieties/Season: July through October

How to Choose: Choose eggplants that are firm to the touch, have a smooth and shiny
skin and are heavy. Avoid eggplants with brown or soft spots and have
a dull color.

How to Store:
Store in a cool dry place, but avoid placing near tomatoes and apples
as they give off a gas that enhances the ripening process. Use the
eggplant within 2 days. If necessary, the eggplant may be kept in a
plastic bag in the refrigerator for as long as 5 days.

Cooking Hints

(1) Do not cook in an aluminum pan. Aluminum makes eggplants
discolor.

(2) The skin is edible in younger eggplants. Remove the peel in older
eggplants.

(3) Cut each fruit before using, just like bananas. The flesh of the
fruit will brown.

(6) In order to bake your eggplant, slice your eggplant in half.
Score across the interior of each half. Add tiny slices of garlic to
go into each score. Salt each half, and bake in a 400-degree oven for
30 minutes. The eggplant is done when it is nicely browned and tender
when pierced.

(7) When wanting to roast your eggplant, cut your eggplant into 1/2
inch slices. Toss in olive oil, salt, pepper and any of the other
suggested spices below. Arrange the eggplant in a single layer in a
baking dish (not aluminum). Bake at 400 degrees for 30 minutes. The
eggplant is done when it is nicely browned and tender when pierced.

Nutritional Values:
Eggplants contain Vitamin C and Potassium. Other than these two
nutrients, eggplants do not have a significant nutrient value.
Eggplants also have anti-bacterial, diuretic effects, as well as
flavonoids (cancer fighting anti-oxidants).
1 cup cooked contains 25 calories.

Heat the olive oil in a large skillet, over a medium-moderate flame.
Add the remaining ingredients (except parsley). Heat and stir for 8-
10 minutes until softened, without browning. Add parsley-mix well.
Arrange onto a serving platter. Serve warm, with crostini to the
side.

About The Author

Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With
The Seasons", which has been voted to be one of the Top 100 Culinary
Sites on the Internet! For more information about Jennifer Wickes
or her columns, please go HERE

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